My second attempt I purchased a boneless butt.
I put it in pops brine on Dec 2nd. On the 9th, I had to change the brine because it became ropy.
New Brine was fine when I pulled it on the 19th. Rinced and sat overnight in fridge. Cold smoked for 18hrs. Let sit overnight, and smoked today @ 225* until it of 165* was reached. I foiled it and checked for probe tender every 10*. Probe tender was 195*
Let it sit for an hr, cut into it and very tender and juicy. I cut a small piece and poped in in my mouth. I barley bit through it, when the rancidness hit me... needless to say I spit it out, but I can't get that taste out of my mouth. 151 rum didn't help..lol.
Meat had a uniform pink color throughout.
I know for a fact cure #1 was used for both batches of pops brine, 1 tbsp pre gal. Its always the first ingredient I add.
I've tested my maverick 732 in ice water and its spot on. So I know the therm in the fridge is correct, as I checked it with the 732.
The ham smelled good when I opened it, and it also smelled good before I smoked it.
Worst part, wife came home and asked, what smells soooo good, and I'm starving.
So if I don't post in the next day or two, I've been poisoned by my own hand..
Edit: I did inject also....